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Nutrition Facts
Serving Size 45 g
(Approx. 12 Servings)
Amount Per Serving
Calories 150 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 310 mg 13%
Total Carbohydrate 10 g 3%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 4 g
Vitamin A 8% Iron 4%
Vitamin C 0% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Gruyere Popovers

Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
12  People


Recipe makes 12 Servings

1 cup(s) low fat cultured 1% buttermilk
2 large eggs
1/2 cup(s) butter, melted
1/2 cup(s) bread flour
1/2 cup(s) pastry or cake flour
1 1/2 Tsp kosher salt
1/2 cup(s) Gruyere cheese, grated
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Allow buttermilk and eggs to come to room temperature before starting.
Preheat oven to 425˚F. In a Popover or muffin pan add about a teaspoon of melted butter to bottom of each muffin pan and place in preheated oven about 5-7 minutes to get hot. Reserve 1.5 tablespoon of melted butter for batter.
In a blender add the flours, eggs, buttermilk, reserved melted butter, and kosher salt. Blend together until smooth and set aside.
Remove hot muffin pan from oven and pour in batter to fill each pan 3/4 of the way up to leave room for puffing. Place about a tablespoon of shredded Gruyere cheese on top of each filled muffin pan. Bake for about 25-30 minutes. **Do not open oven once pans are inside or popovers might deflate.
Once popovers are nice and golden browned remove from oven and let cool slightly before serving.



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